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Andalusian stew from my mother

The stews and soups are as varied as the localities in Spain. Today I wanted to show you a version of stew that has been eaten at my house since I have memories: Andalusian stew from my mother. 

We can say that it is a simple version of the more traditional stew, since it only uses chicken and pork. But no beef. Perhaps it is because in my mother's family there were pigs and they made slaughter, so in the end, all the dishes were adapted to what one had.

You will also see that no noodle soup is prepared first, as in other stews such as Madrid. Here we do two turns: the first with the soup, the chickpeas and the potato; and the second with what is known as "la pringá" which is a mixture of the meats used (bacon, ham and chicken). I recommend this recipe for Andalusian montadito de pringá which is spectacular.

And a great question What do you do with the leftover stew? We would love to know your tricks for using this part of the stew. Feel free to leave us a message on Facebook telling us your recipes! I leave you this article that we did in Thermorecetas: A delicious stew, but what do we do now with all that we have left over?

Discover other recipes of: Regional Cuisine, Easy, Vegetables

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